Easy Weeknight Cassoulet | In The Kitchen With
Dawn Perry shares an effortless weeknight version of the classic cassoulet stripped down to its most essential parts. The result is a forgiving dish that only needs beans, standard aromatic vegetables, some kind of sausage (she uses Italian!), and a crunchy topping. It’s a deeply satisfying, warming meal that’s easy and quick to prepare at any time. GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 4
INGREDIENTS
4 tablespoons olive oil, divided
4 sweet Italian sausages (about 1 pound total)
1 onion (any color), chopped
1 stalk celery, thinly sliced
2 garlic cloves, smashed and chopped
Kosher salt
Freshly ground black pepper
2 (15.5-ounce) cans cannellini or white northern beans (undrained)
1 teaspoon white wine vinegar
1 cup panko, coarse fresh bread crumbs, or cracker crumbs
⅓ cup chopped fresh parsley
From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
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Cooking Cassoulet with Chef Daniel Boulud
Cassoulet War winner and restaurateur Chef Daniel Boulud cooks up his award-winning cassoulet at Bar Boulud in New York City, sharing tips and tricks of this classic French dish.
Our 7th Annual #CassouletWar is going virtual this year! Join us:
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Be sure to share your cassoulet masterpiece on social media! @DartagnanFoods #CassouletWar
Cassoulet — Frenchy meat and bean stew
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This is a method, not a recipe. It's just a beans and meat stew — improvise it!
Recette du Cassoulet maison ! Plat réconfortant ! ♥ Recette facile / Casserole Française
Olala ! Le cassoulet fait maison ! Le vrai ! Ca prends du temps à cuisiner mais ça en vaut la peine ! Quand j'en prépare, j'en fais toujours une grosse portion pour les jours suivants ou pour offrir aussi à mes voisins :) Le cassoulet est une recette ancestrale Française ! Chacun choisi la viande qu'il souhaite y mettre, depuis la nuit des temps, le cassoulet se fait avec différentes viandes. J'aime ma version avec du porc, des saucisses et de la cuisse de canard confit. C'est un plat qui réchauffe le coeur et les foyers ♥ Après ça, ce n'est plus possible d'acheter des boîtes de conserves de cassoulet. Cette recette de cassoulet est validée par toute la famille. C'est une recette Médiévale. C'était le plat des pauvres. Le cassoulet tient son nom du récipient dans lequel il était préparé : la cassole. Cet sorte de ragoût qui cuit longuement, rend ce plat unique. C'est un des meilleurs plats Français. La légende raconte que durant le siège de Castelnaudary par les Anglais, les habitants, menacés de famine, mirent en commun toute la nourriture qu'ils avaient sous la main dans une grande jatte pour nourrir les soldats de la ville également...c'est ce plat qui aurait donné la force aux soldats pour mettre les Anglais hors du Lauragais, jusqu'au bord de la Manche. Bonne dégustation !
Ingrédients :
500 g de haricots blancs
2 clous de girofle
2 oignons
1 carotte
1 bouquet garni : thym, laurier, romarin et sauge
1 pincée de bicarbonate de soude
1 cuillère à soupe de saindoux
2 couennes de porc fumé
600 g de poitrine de porc fumé
6 cuillères à soupe de concentré de tomates
8 saucisses de porc
1 saucisson d'ail
FACULTATIF : 1 cuisse de canard confite
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Ola! The homemade cassoulet! The truth ! It takes time to cook but it's worth it! When I prepare it, I always make a big portion for the following days or to also offer to my neighbors :) The cassoulet is an ancestral French recipe! Everyone chooses the meat they want to put in it, since the dawn of time, cassoulet has been made with different meats. I like my version with pork, sausages and duck leg confit. It's a dish that warms hearts and homes ♥ After that, it's no longer possible to buy cans of cassoulet. This cassoulet recipe is approved by the whole family. It's a medieval recipe. It was the dish of the poor. Cassoulet takes its name from the container in which it was prepared: the cassole. This kind of stew that cooks for a long time makes this dish unique. It is one of the best French dishes. Legend has it that during the siege of Castelnaudary by the English, the inhabitants, threatened with starvation, put together all the food they had on hand in a large bowl to feed the soldiers of the city as well... is this dish that would have given the strength to the soldiers to put the English out of Lauragais, to the edge of the Channel. Good tasting !
Ingredients :
500g white beans
2 cloves
2 onions
1 carrot
1 bouquet garni: thyme, bay leaf, rosemary and sage
1 pinch of baking soda
1 tablespoon of lard
2 smoked pork rinds
600g smoked pork belly
6 tablespoons of tomato puree
8 pork sausages
1 garlic sausage
OPTIONAL: 1 duck leg confit
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#cassoulet #recipe #sausage #recette #haricots #saucisse
Classic French Cassoulet
This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!
RECIPE ---
How To Make a Cassoulet step by step | French Cooking academy visit south of France
How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
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Recommended items for this recipe
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Great all purpose earthenware dish :
Great Ballon glasses wine drinking:
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Cooking time and tips:
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The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
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The story
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Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples ( the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
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About the French Cassoulet:
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The name Cassoulet from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 schools in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: lapoelee.com